Serving size: Serves 4
Cuisine type: Greek
Cooking time: Less than 60 minutes
Special options: Gluten free, Lactose free
Course: Lunch
Favourite flavours: Lamb, Spicy

Spiced lamb meatballs with skordalia

From the January 2007 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

1kg minced lamb
1 onion, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon allspice
¼ cup chopped fresh coriander
1 hot red chilli, seeds removed, finely chopped
1 egg
2 tablespoons extra-virgin olive oil
pide, to serve

Skordalia
250g floury potatoes, such as sebago
6 large cloves garlic, mashed to a smooth puree in a mortar
200ml extra-virgin olive oil
juice of ½ lemon
1 teaspoon white-wine vinegar
40g finely chopped walnuts
1 egg yolk

METHOD

To make skordalia, cook potatoes in salted water until tender. Drain and peel while hot. Whisk potatoes with an electric mixer until smooth. With the mixer running, add garlic, oil, lemon juice and vinegar, blending after each addition. Mix in walnuts and egg yolk.

Knead together lamb, onion, egg, spices, fresh coriander, chilli and egg in a bowl. Season with salt and pepper. Make a small test patty and fry in a little oil for a few minutes, until cooked through. Taste and adjust seasoning, if needed. Divide mixture into 16 balls; refrigerate for 30 minutes.

Heat oil in a frying pan. Cook in batches over moderate heat for 10 minutes, or until cooked through. Cool and refrigerate. Serve at room temperature with pide and skordalia.